May is here and Mother’s Day is coming at us! This week is our last chance to make Mother’s Day really count. While we all scramble to make sure we’ve made the effort our dear moms deserve, let us entice you with pancakes. Our mom loves lemon. We all love pancakes. Let’s start this week off right with a good blend of both. Lemon Ricotta Pancakes made healthy, nutritious and completely delicious.
Lemon ricotta pancakes are sweet and tart. They are bright and cheery. But their texture is the highlight. Oh yes, ricotta cheese works magic when baking cakes and other goodies. It will also do the job in these breakfast cakes. You’ll get incredibly decadent, flavorful, fluffy pancakes. The ricotta cheese is worth the splurge. The cheese combined with the lemon make these the most velvety and indulgent pancakes yet. The lemon flavor makes them really pop with a special flavor fit for spoiling our moms!
This recipe makes a generous two portions or if you’re making these for one, you’ll have yourself some leftovers. Consider having a leftover stack of pancakes greet you one Saturday or Sunday morning when you need them most. They are delicious hot or cold, rain or shine, Mother’s Day or any day! They are delicious with fresh berries and cream or with warm maple syrup. Whichever way you go, it will be the right decision. Life is good! Make life extra good for Mom!
- In a small bowl, whisk together the flour, baking powder and salt. In a medium sized mixing bowl, whisk the ricotta cheese, milk and eggs together until smooth and combined. Add the lemon juice, honey, extract, zest. Pour the liquid mixture to the dry and gently fold to combine. Be careful not to over mix so pancakes remain extra fluffy.
- Cook on a non-stick griddle heated to medium-low or about 300 degrees until golden. These pancake do take a bit more time to cook since they require a lower temperature due to the honey and ricotta in this recipe. Serve warm or at room temperature.
In other holiday spirits, Happy Cinco De Mayo this week! Make it sweet!